Ingredients
- 1 bunch Rapini (aka Broccoli Raab) washed and cut into 1-inch pieces
- 2 teaspoons salt
- 2 T extra virgin olive oil
- 3 medium garlic cloves
- 1/4 teaspoon red pepper flakes
- Lemon juice from 1/2 lemon
- Parmesan cheese, to taste
Preparation
Bring 3 quarts water to boil in large saucepan. Stir in rapini greens and salt and cook until wilted and tender, about 2 1/2 minutes. Drain and set aside.
Cool empty saucepan by rinsing under cold running water. Fill cooled saucepan with cold water and submerge greens to stop the cooking process. Drain again; squeeze well to dry.
Heat oil, garlic and red pepper flakes in medium skillet over medium heat until garlic begins to sizzle, about 3 to 4 minutes. Increase heat to medium high, add blanched rapini, and cook, stirring to coat with oil, until heated through. Squeeze fresh lemon juice on top and sprinkle with Parmesan cheese.
Courtesy of Becky Vayo. Check out her Be. Baking blog here.
No Comments, Comment or Ping
Reply to “Garlicky Rapini with Red Pepper Flakes”